First all grain SMaSH attempt

[redrocker652002]

I usually go two weeks or so, then check it. Once it checks the same two or three times I figure I am good to go. Usually keg, so bottles are not really needed, but I think your plan is a good one. Is there any dry hops? If so, I try and time it so that I can dry hop for about 3 or 4 days and that's it. Good luck and let us know how it ends up.

 

[this_is_my_username]

I usually go two weeks or so, then check it. Once it checks the same two or three times I figure I am good to go. Usually keg, so bottles are not really needed, but I think your plan is a good one. Is there any dry hops? If so, I try and time it so that I can dry hop for about 3 or 4 days and that's it. Good luck and let us know how it ends up.

I would be checking and trying to bottle this weekend but the missus gave me the go ahead for another brew day and I want to take advantage. I don't think an extra week on the yeast will hurt anything too much.

I don't have any plans for dry hopping this one, maybe when I try my hand at an IPA.

I'll be sure to keep updating this thread as the project unfolds.

 

[Rish]

don't think an extra week on the yeast will hurt anything too much.

Most likely will help, especially with a dark beer. I always go 4 - 6 weeks in the fv then bottle. Seems it gives the yeast time to clean up and flavor/character to develop. Also, very little trub in the bottles. Good luck!

 

[redrocker652002]

I looked at your original recipe, and it is much different than I have done in the past. I am mostly and ale guy, so I would heed the advice given and maybe wait another week or two. To me, as long as it is sealed and not at ridk

 

[this_is_my_username]

I looked at your original recipe, and it is much different than I have done in the past. I am mostly and ale guy, so I would heed the advice given and maybe wait another week or two. To me, as long as it is sealed and not at ridk

Do you mean the single coffee malt idea? Because I abandoned that after all the advice. The recipe made was

5lb 2 row
5lb munich
1.5 lb coffee malt
3 lb rolled oats

 

[this_is_my_username]

Bottled last weekend. The FG was 1.016 for a total abv of 6.5% Flavor before priming was very coffee chocolatey roasty notes with what I can only really describe as a lot of "grain" flavor. Similar to a founders porter but more pronounced flavor in all aspects if that makes sense.

Primed to 1.9 volumes co2 with table sugar and got 50 bottles capped and had about 6 oz leftover. Tasted the primed 6oz and was was gross with the added sweetness so I popped that in a mason jar to prime. I've been releasing pressure as needed and it seems to be well carbed now. (it's been upstairs at 68 F instead of in the basement at 61 F) Will crack it open and try it this weekend but let the bottles go at least another week.

 

[Miraculix]

Well, it's been almost 2 weeks and the airlock activity has calmed down a lot and there's a nice yeast cake at the bottom.

When a bubble does pop and I can get a good whiff of the air from the fermenter it smells super good. Nice and malty, super different than the unfermented wort smell.

I'll start checking gravity this time next week and prep to bottle after 3 weeks in the fermenter.

If you're into that type of beer, go check out imperial malt from Simpsons. It is a self converting brown malt with a marvelously nice and malty character. You can use it at 100% of the grist and brew a smash with it.

 

[this_is_my_username]

If you're into that type of beer, go check out imperial malt from Simpsons. It is a self converting brown malt with a marvelously nice and malty character. You can use it at 100% of the grist and brew a smash with it.

Thankyou! That was what I originally planned with the coffee malt. I'll definitely give it a try!

 

[Miraculix]

Thankyou! That was what I originally planned with the coffee malt. I'll definitely give it a try!

It's one of my favourite all time malts. Really beautiful flavour.